Johnny Sánchez is in line with this style. It’s a soaring, open space fitted out with murals of tattoo-style art and contemporary fixtures over the walls and adorning the large bar.
The fish of the day is reliably good, covered over with a spicy, but not too hot, jalapeño vinaigrette.
As with most of the restaurants under Besh's umbrella, desserts are a major attraction. They take Mexican flavors in different directions, with beautiful compositions on the plate.
The quesadilla is filled with cheese but also laced over the top with crisp cheese from the griddle, and it carries spicy chiles with mushrooms inside.
Tacos are a straightforward choice, though you can get tongue in addition to the steak or fried fish.
The steak is very flavorful, well-prepared and augmented with all sorts of fresh and pickled vegetables, salsas and tortillas for make-your-own tacos.
The menu has been significantly reconfigured since the restaurant’s debut. It’s now a more streamlined, with major entrées in their own section, and everything else corralled together in another section.
The shrimp ceviche appetizer is layered over avocado.
Drinks are more akin to the craft cocktails and branch out to original concoctions. The wine list is also significant and if you want to try a few different tequilas, or beers this bar can set you up.
The most ambitious Mexican restaurant in town is also the most expensive, and it doesn’t always live up to the billing. It’s designed to be different, yet the food and format still line up with the way people have long used the taqueria and cantina.